Ingredients for Skinny Green Chili Chicken
- Light Butter
- Onion
- Green Chilies
- Cream Of Chicken Soup
- Chicken Breasts
- Corn Tortillas
- Cheddar Cheese
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How to Make Skinny Green Chili Chicken
- Preheat oven to 350°F (175°C).
- Melt 1 tablespoon of butter in a large skillet over medium heat. Sauté 1 medium onion, chopped, until tender (about 5 minutes).
- Add 1 (4 ounce) can of drained green chilies and 1 (10.75 ounce) can of condensed low-sodium green chili soup, mixing well.
- Stir in 2 cups cooked chicken, shredded or diced.
- Pour the chicken mixture into a small (approximately 8x8 inch) greased casserole dish.
- Cut 6 corn tortillas into quarters. Arrange the tortilla quarters around the edge of the casserole dish.
- Top the chicken mixture with the remaining tortilla quarters.
- Cover with foil and bake for 30 minutes.
- Remove foil and sprinkle 1 cup of shredded Mexican blend cheese over the casserole.
- Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
32g
Carbs
8g